WHY THIS RECIPE WORKS:|
In order to achieve a respectable crust, the exterior of our Char-Grilled Steaks had to be dry. After trying numerous drying-out methods, including salting and aging, we considered the freezer. The freezer’s intensely dry environment sufficiently dehydrated the steaks’ exteriors, and since we were only freezing them for a short time, the interiors remained tender and juicy.

We rubbed the steaks with a mixture of salt and cornstarch before freezing. The salt assured they were well-seasoned, and cornstarch—a champ at absorbing moisture—allowed us to cut the freezing time in half.

• 1 teaspoon salt
• 1 teaspoon cornstarch
• 4 strip, rib-eye, or tenderloin steaks , about 1 1/2 inches thick
• Pepper

1. CHILL STEAKS Combine salt and cornstarch. Pat steaks dry with paper towels and rub with salt mixture. Arrange on wire rack set inside rimmed baking sheet and freeze until steaks are firm and dry to touch, at least 30 minutes or up to 1 hour.
2. Heat grill on high for 15 minutes
3. GRILL STEAKS Season steaks with pepper. Grill, covered, over hot fire until well browned and cooked to desired doneness, 4 to 8 minutes per side. Transfer to plate, tent with foil, and let rest 5 minutes. Serve.

• To minimize flare-ups, trim excess fat and gristle from the steaks before grilling